I make a ricotta cheese using whole milk, kosher salt, and lemon juice. Bring a 1/2 gallon whole milk and 1 tsp. kosher salt to a boil over medium heat, stir frequently. When it begins to boil, quickly turn heat to low and add 3 Tablespoons fresh squeezed lemon juice. Stir for 2 minutes while the curds form. Strain in a colander with cheesecloth. This makes very good ricotta cheese with no cream for those of us who are on diets low in saturated fat. Enjoy!